John Myers
Ingredients for 1 servings:
- 400 g flour
- ½ pack of yeast
- 200 ml water, warm
- 4 tbsp oil
- 1 tsp salt
- ½ tsp sugar
- 20 g pine nuts
- 2 stalk(s) leeks, approx. 750 g
- 200 g bacon or breakfast ham
- 3 eggs
- 200 ml whipped cream
- 150 g cheese (Emmental), grated
- nutmeg
- Salt
- pepper
- Paprika powder, sweet
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
baked with egg, cream and cheese sauce
Put the flour in a bowl, make a well in the center, and crumble in the yeast. Sprinkle the sugar over it and mix a starter dough with a little of the warm water. Let it rise for about 15 minutes. Then add the remaining water and the salt and knead into a soft yeast dough until it is no longer sticky. Dust the dough ball with a little flour and let it rise for about 1 hour, until it has roughly doubled in size. In the meantime, wash the leek, cut it diagonally into 2 cm wide wheels, and blanch them in salted water for about 2 to 3 minutes. Cool and drain. Then punch the dough down again and roll it out on an oiled roasting pan in the oven, forming a small bulge around the edges. Lightly toast the pine nuts without oil until light brown, crush them, and sprinkle them over the dough. Let it rise for about 15 minutes. Whisk the eggs with the cream, add the cheese, and season to taste with salt, pepper, nutmeg, and sweet paprika. Spread the mixture over the dough with a spoon. It’s best not to pour it, as the cheese will clump and stick to the dough. Spread the leek thinly over the dough, tear the bacon into small pieces, and spread it evenly. Bake in a preheated oven at 200°C for about 40 minutes. Delicious hot, warm, or cold. Serve with wine, Federweißer (a German beer), or even beer.
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